Yesterday I prepared food for about 30 people (with tons of help from my sister) for my best friend Joy's baby shower. It was the perfect opportunity to try new recipes and this one was a hit! She loves mac n cheese so I wanted to do something bite-sized that didn't require a fork. Next time, I'm going to try to do this in a casserole as baked mac & cheese...this seems to be the perfect recipe!
Ingredients:
1 sleeve crushed Ritz crackers
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 eggs
8 oz. elbow macaroni pasta
4 tablespoons melted butter
2 tablespoons cold butter
5 oz. spreadable garlic and herb cheese (found in cold dairy cheese aisle-I used Rondele brand)
1/2 cup milk
1/4 cup sour cream
Pinch of red pepper flakes
Directions:
1. Preheat oven to 350 and spray mini muffin pan with cooking spray.
2. Combine 1 cup shredded cheese (use a mixture of both kinds of cheese), melted butter, and ritz crackers. Place in bottom of each muffin cup to form a crust.
3. In another bowl combine the hot cooked pasta, cold butter, milk, eggs, 3/4 cup shredded cheese, spreadable cheese, sour cream, and red pepper flakes.
4. Spoon mixture into each muffin cup and sprinkle with remaining cheese.
5. Bake 15-20 min. and serve immediately!
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